Tuesday, August 23, 2011

Pista Pesto Pasta

My garden did not grow this summer. I mean it did, but only the weeds.Tall, willowy, reed like weeds are growing in abundance and I am telling myself it is an unkempt, english garden. Truth be told, there is nothing English about it, there is just a whole lot of crappy weeds. That's it.

Far back in April we had decided that we will not do our tiny veggie patch this year. We had also decided that we will let weeds grow.The reason for this momentous decision on our part was "time" or rather the lack of it. Like very important people on the face of this earth we do not have time any more, the catch is we are not even important and yet we don't have enough time. You know how it is, you are not important, you don't really do anything worthwhile and yet you are "bijee", "bijee" and then you stop every third person in the planet and tell them "Arre, you know na, I don't have any time, I am so bizee".

So anyway after all that decision I had severe hormonal upheavals in May about having no vegetables to eat off the plant and I went and got a basil plant, a banana pepper plant and a beans plant which I potted in planters.

The basil grew and grew and grew and finally I made a Pesto. I had made Miri's pesto earlier. But this time I did not have walnuts only a bag full of pistachios. "Pista Pesto" sounded quiet good, not as good as "Pista Ice Cream" but still...

So I made the Pesto, tossed some Pasta with it and we wolfed it all down hungry. Next I made it again and I still have some leftover in my refrigerator. It is a wonderful Pesto, nutty, rich with a kick from the chilies and a hint of lime reminding you of summer.

Put all of the above in a Food Processor and blend until smooth. Add the Olive Oil gradually.

You can use the Pesto as a spread or you can toss pasta in it.

The Way I made Pesto Pasta

Cook Spaghetti according to Package directions

Heat 1-2 tsp of Olive Oil in a frying pan.

Add 1 tsp of mince garlic. When you get the flavor of garlic add the required amount of pesto, followed by the cooked Pasta. Toss gently to coat the Pasta with the pesto. Serve warm.

This is my neighbor's curry leaf plant. I noticed the fruits for the first time in my life after Sra had posted abut them

Note: While I was midway through this post, my town felt the tremors of an earthquake that was epicentered in Virginia. I could not complete the post then as I fled out to the open. It was a mild tremor but it did shake me up and made me realize how fragile we are in Mother Nature's hands.

That is pretty much how I make my pesto from the never-shrinking basil I have growing on my back patio. May I add, that is the only plant/ herb I have growing. Like you, we too are not important but still too bizee to pursue gardening. My neighbor on the other hand has a well manicured, landscaped yard. But that is a different story.The reason I add walnuts or pecans to my pesto is because I get them in bulk (read cheap) at Sams or Costco. Glad to know you all are ok after the earth rumbled and shook in your vicinity. :-)

I try to always have 1, if not 2, basil plants. I have 2 plants just now and made pesto once and used it in lasagna. My recipe calls for grated Parmesan and pine nuts. If I am freezing it, I don't add cheese. I want to try pistachios (pine nuts are very expensive).I freeze pesto in muffin (or mini muffin) cups and then transfer to freezer bags. I probably keep it too long but if so I add it to a tomato sauce or soup. This brings the taste to a higher level and is very luscious (deliscious).

Yes, Pesto freezes fine. I freeze mine in the ice cube tray (get the covered kinds) - that way i can easily take out a "pesto cube" or two at a time. In winters I drop a cube into minestrone soup, and it tastes devine :-)

Hi, let me know if I can publish this recipe in my emagazine DNS, DNS is promoting food bloggers from India by publishing recipes from Indian blogs based on a monthly theme giving full credit to the author/blog.if you are ok then mail me your short bio and pasta/spaghetti recipe to ver.neha@hotmail.comCheck my website here www.dinenshare.com

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Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine